Description
This vibrant Thai Red Curry recipe features tender chicken breast, fresh vegetables, and a rich coconut milk-based curry sauce infused with red curry paste, lemongrass, and ginger. Perfectly balanced with sweet, salty, and tangy flavors, this dish is served over jasmine rice and garnished with fragrant Thai basil and optional chili slices for a delightful meal packed with authentic Thai flavors.
Ingredients
Scale
Curry Paste and Sauce
- 2 tablespoons avocado oil
- 4 tablespoons red curry paste (we like Mae Ploy)
- 3 garlic cloves, grated
- 1 tablespoon grated peeled fresh ginger
- 1 (2-inch) piece lemongrass, finely chopped
- 1 cup chicken stock
- 1 (13.5 ounce) can full-fat coconut milk, shaken
- 1 teaspoon sugar (optional)
- 2 teaspoons fish sauce
- 1 tablespoon freshly squeezed lime juice (from 1 lime)
- ½ teaspoon kosher salt
Vegetables and Protein
- 1 ½ cups cubed butternut squash (about ½ pound)
- 1 pound boneless, skinless chicken breasts, thinly sliced against the grain
- 1 red bell pepper, seeded and thinly sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- ½ cup Thai basil leaves, plus more for serving
To Serve
- Cooked jasmine rice
- Thinly sliced Thai chilies (optional)
Instructions
- Prepare the base: Heat the avocado oil in a large saucepan over medium heat until glistening. Add the red curry paste, grated garlic, grated ginger, and finely chopped lemongrass. Stir constantly and cook until fragrant, about 2 minutes, to release the flavors.
- Add liquids: Stir in the chicken stock, shaken coconut milk, sugar (if using), fish sauce, freshly squeezed lime juice, and kosher salt. Bring the mixture to a gentle simmer to combine and meld the flavors.
- Cook the butternut squash: Add the cubed butternut squash to the simmering curry sauce. Cook uncovered, stirring occasionally, until the squash is almost tender, about 8 minutes.
- Add chicken and vegetables: Incorporate the thinly sliced chicken breasts, red bell pepper slices, green beans, and Thai basil leaves into the curry. Return to a simmer, stirring occasionally to prevent sticking.
- Finish cooking: Cook until the chicken is fully cooked through and the vegetables are tender but still vibrant, about 8 minutes more. Ensure the chicken reaches a safe internal temperature and the sauce thickens slightly.
- Serve: Spoon the hot curry over cooked jasmine rice. Garnish with additional Thai basil leaves and thinly sliced Thai chilies if you like some heat. Serve immediately for best flavor.
Notes
- Use full-fat coconut milk for a richer and creamier curry sauce.
- If you prefer a spicier curry, increase the amount of red curry paste or add more Thai chilies.
- Make sure to slice the chicken thinly against the grain for tender bites.
- You can substitute chicken with tofu or shrimp for a different protein option.
- Adjust the sugar according to your taste preference to balance the curry’s heat and saltiness.
- Fresh lemongrass adds authentic flavor but can be omitted if unavailable; in that case, add a small amount of lime zest.
Nutrition
- Serving Size: 1 serving (about 1.5 cups curry with rice)
- Calories: 480
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
